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Buffalo Dip with a Crunch, photographed on white marble in the A More Perfect Supper kitchen

Buffalo Dip with a Crunch

Creamy, spicy, and deeply satisfying -- shredded rotisserie chicken folded into a Frank's and cream cheese base, topped with a buttery breadcrumb crust and baked until bubbly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Appetizers
Cuisine: American / Buffalo
Ingredients Method

Ingredients
  

Main
  • 2 cups shredded rotisserie chicken
  • 8 oz cream cheese softened
  • 1/4 cup ranch dressing
  • 1/4 cup blue cheese dressing
  • 1/2 cup Frank's RedHot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheese blend (cheddar mozzarella, or Monterey Jack)
  • 1/4 cup crumbled blue cheese
  • 2 green onions thinly sliced (for garnish)
Breadcrumb Topping
  • 1/3 cup plain breadcrumbs
  • 1 tablespoon butter melted

Method
 

  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, beat cream cheese until smooth. Add ranch dressing, blue cheese dressing, Frank's RedHot, garlic powder, and onion powder. Mix until fully combined.
  3. Fold in shredded chicken, half the shredded cheese blend, and half the blue cheese crumbles.
  4. Spread mixture evenly into an 8x8 baking dish. Sprinkle remaining shredded cheese over the top.
  5. In a small bowl, mix breadcrumbs with melted butter until moistened. Sprinkle evenly over the cheese layer.
  6. Bake 20 minutes until hot and bubbling. For a golden crust, broil 2 to 3 minutes at the end.
  7. Top with remaining blue cheese crumbles and sliced green onions. Drizzle with extra Frank's if desired. Serve warm with tortilla chips, celery, carrots, or bread.